Description
Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
Ingredients
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon sugar
- ¼ cup extra-virgin olive oil
- Salt and ground black pepper to taste
- 1 (16 ounce) can whole beets, well drained, halved
- 1 (15 ounce) can white kidney beans (cannellini), drained
- ½ cup reduced-fat crumbled blue cheese
- ½ cup coarsely chopped walnuts, toasted
- Baby arugula leaves
Instructions
- Prepare dressing: In small bowl combine cider vinegar
- Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- To serve
- place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4